Vegan Cabbage Potato Skillet
A hearty, plant-based skillet dish combining tender potatoes and crunchy cabbage for a delightful vegan meal.
Equipment
- 1 Large Skillet
- 1 Cutting board
- 1 Knife sharp
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 large onion sliced
- 3 medium potatoes diced
- 1 small head of cabbage sliced
- 2 cloves garlic minced
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
Preparation
- Wash and dice the potatoes, slice the onion and cabbage, and mince the garlic.
- In a large skillet over medium heat, add olive oil and allow it to heat up.
- Add sliced onions to the skillet, stirring occasionally until they are soft and translucent.
- Stir in the diced potatoes, cooking for about 10 minutes until they start to soften.
- Add the sliced cabbage and minced garlic, mixing well to combine with other ingredients.
- Sprinkle smoked paprika, salt, and pepper over the mixture, stirring to evenly coat.
- Cover the skillet and let it cook for another 15 minutes, or until potatoes are tender.
- Remove the lid and let the mixture cook for an additional 5 minutes to allow excess moisture to evaporate.
Serving
- Serve hot, garnished with fresh herbs if desired.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: For more flavor, add a splash of soy sauce during cooking.
Ingredient Substitutions: Use sweet potatoes for a sweeter dish.
How to Serve: Pair with a fresh salad or crusty bread.
Storage & Freshness: Best enjoyed fresh, but can be refrigerated.
Make-Ahead Tips: Prep vegetables in advance to save time.
Ingredient Substitutions: Use sweet potatoes for a sweeter dish.
How to Serve: Pair with a fresh salad or crusty bread.
Storage & Freshness: Best enjoyed fresh, but can be refrigerated.
Make-Ahead Tips: Prep vegetables in advance to save time.